Thai Red Curry
Red curry is probably my favorite Thai curry. First of all, the red color is so inviting. Secondly, I just love the rich taste and ingredients used in red curry paste. Red curry is great with all kinds of proteins, for example: chicken, beef, shrimp, scallops, mussels, etc. It tastes creamy, milky (from coconut milk), spicy, sweet, savory and very delicious when served with steamed rice.
What Vegetables to Add to Red Curry
For my red curry recipe, I used chicken, scallops and added some vegetables. I love long beans and carrots in the curry sauce. You can use other vegetables such as cabbage, green/red bell peppers or zucchini. Vegetables make Thai curry healthier so it is good for you.
Red Curry vs Green Curry
They are two separate Thai curry. The difference between the two is the ingredients used. Red curry calls for red curry paste, which is made of dried red chilies, hence the color of the curry is red. However, green curry uses green chilies. Red curry is less spicier.
How to Make Red Curry
The method is so easy. First, saute the red curry paste until aromatic before adding the chicken and scallops. Then, add coconut milk, water, vegetables and bring the curry to boil. Finally, season the red curry sauce with fish sauce and palm sugar. Red curry is healthy for you. My recipe is low in calories, only 366 calories.
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